why i ran this morning.

so i could eat last night’s dessert for breakfast. (i’m hoping there’s enough left over for lunch & dinner too.) one night, while we were staying on the north shore, we had bread pudding for dessert. it was so good, we went back the next night for more & then, i even sweet talked my way into a plate for breakfast the following day. ever since then, it’s been on mind, so i figured i better make some.

old fashioned bread pudding & vanilla-caramel sauce

pudding ingredients:
4 cups (8 slices) cubed white bread (although i used french bread)
1/2 cup raisins (i don’t like raisins, so i always omit them.)
2 cups milk
1/4 cup butter
1/2 cup sugar
2 eggs, slightly beaten
1 tablespoon vanilla
1/2 teaspoon ground nutmeg

sauce ingredients:
1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup heavy whipping cream
1 tablespoon vanilla

heat oven to 350°F. combine bread & raisins in large bowl. combine milk and 1/4 cup butter in 1-quart saucepan. cook over medium heat until butter is melted (4 to 7 minutes). pour milk mixture over bread; let stand 10 minutes.

stir in all remaining pudding ingredients. pour into greased 1 1/2-quart casserole. bake for 40 to 50 minutes or until set in center.

combine all sauce ingredients except vanilla in 1-quart saucepan. cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). stir in vanilla.

to serve, spoon warm pudding into individual dessert dishes; serve with sauce. store refrigerated.

Tagged as: bread pudding, dessert